Spring is in the air! The warm weather, the chirping of birds, and the blooming of our beautiful Texas Bluebonnets. Oh, how I love spring and seasonal baking, especially this time of year when berries and fresh ingredients are plentiful in stores and farmers markets.

This easy recipe starts with a lemon cake mix, topped with a creamy lemon cream cheese filling, and finished off with Lucky Leaf® Premium Blueberry Fruit Filling and Topping. I love using Lucky Leaf Pie Filling because it provides a convenient and versatile way to enjoy all my favorite sweet treats year round.

If blueberry isn't your thing, you can easily substitute with another Lucky Leaf filling. I think cherry, strawberry, blackberry or even raspberry would be a delicious choice. Also, this cake can be made a day in advance so it's ready whenever you need it. Let's get started on this easy recipe.

Start by preparing the cake mix according to package directions using a 13-in. x 9-inch baking pan. Bake at 350° for 35 -45 minutes or until a toothpick inserted comes out clean. Cool cake completely on a baking rack.

Prepare the lemon cream cheese filling, and spread on top of the cooled cake. Top with blueberry fruit filling and spread evenly over the top of the cream filling.

Garnish with fresh cream, lemon slices and blueberries before serving. This cake is the perfect dessert for potlucks, gatherings, brunches or for Mother's Day! I hope you enjoy this recipe, and if you make this cake stop back by and let me know how you liked it ♥.